veal stew with greens

found an old copy of food and wine (apr 10) with this recipe. when i saw veal stew in the grocery, i made it. delicious. even w/o watercress. roasted a sweet potato, a celery root and a golden beet, drizzled some basil vinaigrette, and what a wonderful lunch. cause we're eating out again tonight.

Ingredients

1. 3 tablespoons unsalted butter
2. 1 tablespoon canola oil
3. 3 pounds veal shoulder, cut into 1 1/2-inch pieces
4. Salt and freshly ground pepper
5. 1 cup dry white wine
6. 5 cups spinach leaves, chopped
7. 5 cups sorrel leaves, chopped
8. 1 head of romaine, chopped
9. 1 bunch of watercress, chopped
10. 1 leek, finely chopped
11. 1/4 cup finely chopped flat-leaf parsley
12. 1/4 cup finely chopped tarragon
13. 1/4 cup finely chopped chives
14. 1 cup crème fraîche
15. Steamed rice, for serving

Directions

1. Preheat the oven to 325°. In a large enameled cast-iron casserole, melt the butter in the oil. Season the veal with salt and pepper. Add it to the casserole and cook over high heat, turning occasionally, until browned, 12 minutes. Add the wine, cover with a sheet of parchment paper and the lid and braise in the oven for about 1 hour, until the meat is nearly tender.
2. Add the spinach, sorrel, romaine, watercress, leek, parsley, tarragon, chives and crème fraîche to the casserole. Stir well; season with salt and pepper. Cover again with the parchment and the lid and braise for 30 minutes longer, until the greens are wilted and the veal is tender. Transfer the stew to bowls and serve with rice.